Nick Grimshaw

And he tours a lot.

I mean, I think he's one of these comedians that might even do two gigs in some days.

He does, which I think it must be exhausting.

But he does it.

It's an artichoke.

It's a Mamoli artichoke from the Lazio region.

And they're really in season now.

You can get them in waitrose.

And most of the time, how they do them initially, they deep fry them.

So you'd sort of take off all this root here and you'd take off the outer layers and then dust in flour and then you deep fry them.

And they do open like a beautiful flour.

Or you can pickle them.

So you put them in like what they call an alogrec liquid.

So that's vinegar, water, sugar, lots of different spices and herbs, and you cook them in that.

Or another way of doing them is just to literally boil them.

And then you again, you peel off all these outer leaves, and then you're left in the middle with the artichoke heart.

And then you eat the heart.

So they are delicious.

There are people sometimes who hesitate because they're a bit hard to prep.

But once you've done one or two, you can do it.